Most homemade pudding recipes require the use of cornstarch to solidify its texture, but not having any on hand, I used a recipe that used flour as a thickener instead, and the results were pretty good! Flour creates a more custard-like texture than cornstarch would; a spoon that cuts into a pudding thickened with flour leaves a spoon-shaped cavity, whereas a cornstarch-thickened pudding probably wouldn’t. The downside to this recipe is that it requires an immersion stick blender, whereas a cornstarch-thickened pudding just requires your tireless attention for about 15 minutes.
This recipe ended up really rich for how little pudding it generates, so it really stretches your dessert dollar. It’s rich and chocolatey, and for some added texture, grate some semisweet chocolate over it.
Chocolate Pudding (Without Cornstarch)
Makes 4-5 portions
From Christian HomeKeeper
1/4 c flour
6 Tablespoons sugar
2 1/3 cups whole milk (I used 2% and it was fine)
dash of salt
4 Tablespoons cocoa powder
2 tablespoons butter
1 teaspoon good vanilla extract
Place all dry ingredients in a heavy saucepan. Gradually add the milk and butter, blending thoroughly with a stick blender.
Set over a low flame and stir until the pudding thickens and starts to bubble when you stop stirring for a moment.
Turn off heat. Cool slightly, blend in vanilla.
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